Almond – Amaretto – Bundt Cake

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Baking
Cuisine European
Servings (Default: 1)

Ingredients

  • 250 g butter
  • 200 g suar
  • 1 packet vanilla sugar
  • 1 pinch (s) salt
  • 5 medium egg (s)
  • 250 g flour
  • 50 g cornstarch
  • 1 packet baking powder
  • 50 g almond (s), round
  • 4 tablespoons milk
  • 120 g biscuit (s) (Amarettini)
  • 4 tablespoon amaretto
  • 1 egg white
  • 2 tablespoon lemon juice
  • 250 g powdered suar
  • Biscuit (s) (Amarettini) to decorate
  • Almond (s) to decorate
  • Icing sugar for dusting
  • Fat for the shape
  • Breadcrumbs for the mold
Almond – Amaretto – Bundt Cake
Almond – Amaretto – Bundt Cake

Instructions

  1. Mix the butter, sugar, vanilla sugar and salt until creamy. Stir in the eggs. Mix the flour, cornstarch, baking powder and ground almonds together. Briefly stir in alternately with the milk. Fold in the amarettini. Then add the amaretto and stir in. Pour the dough into a Gugelhupf tin (2 1/2 liters) that has been greased and sprinkled with breadcrumbs.
  2. Bake in a preheated oven at 175 ° C for about 60-70 minutes. Let cool down a bit in the mold and turn out of the mold to cool.
  3. To decorate, mix egg white with lemon juice and powdered sugar. Cover the Gugelhupf with it and decorate the still moist glaze with amarettini and almonds. Let the casting solidify. Dust with powdered sugar and serve.

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